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    Kathi Roll

    Seasoned chicken wrapped in a pan-fried wholewheat and omelette roll
    Kathi Roll


    eat the oil in a shallow pan and saute the onion on a low heat until golden. Add the coarsely chopped onion, ginger, garlic, coriander powder, chilli powder, turmeric powder, garam masala and cumin seeds. Fry on a medium heat until the oil separates. Add the chicken or lamb and fry for 5 minutes, stirring occasionally. Add the tomatoes and salt, cover with a lid and cook until the oil separates and the meat is cooked. Season with lemon juice and mint and stir fry on a high heat until all the liquid evaporates, then set aside. Add some oil to the pan and heat the parathas. Pour the beaten eggs on the paratha and cook like an omelette on a low heat. Remove from the pan, layer with chopped onion and some meat stuffing, then sprinkle with chaat masala and kalanamak, and roll the paratha. Serve hot with green mint chutney.

    Note: Some people spread green chilli sauce on the paratha to make the rolls even hotter.

    Kathi roll is a gift from the street vendors of Kolkata. It is the equivalent of a frankies or tortilla roll in the West. Thin parathas are layered with omelettes and a spicy chicken filling, rolled together to make a delicious snack.
    8 parathas
    1lb/450g chicken or lamb, cut into thin strips
    5 sprigs mint, finely chopped
    1 tbsp lemon juice
    1 cup tomatoes, finely chopped
    3 eggs, beaten
    1 cup onion chopped into long thin slices
    ½ cup coarsely chopped onion
    2 tbsp ginger, coarsely chopped
    3 cloves garlic, coarsely chopped
    2 tsp coriander powder
    1 tsp chilli powder
    ¼ tsp turmeric powder
    ½ tsp garam masala
    ½ tsp cumin seeds
    1 tsp chaat masala
    1 tsp kalanamak
    3 tbsp cooking oil
    1 tsp salt


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